CLASSICSimple Sugar-and-Spice Doughnuts Makes about 3 dozen It can’t get any simpler than this: a soft, easy-to-make, easy-to-roll-out dough that is quickly deep-fried in bubbling, hot, fresh peanut oil. It’s fun to watch the circles turn golden brown as they float around the top ofthe pan. A speedy flip, and in minutes a golden-brown and tender, warm doughnut is yours. A fast drain on paper towels and a quick toss in cinnamon-sugar, and you have the perfect accompaniment to a steaming cup of coffee or tea or a cold glass of milk. 3 1/2 cups all-purpose flour plus more for rolling 1 tablespoon baking powder 1 teaspoon freshly grated nutmeg 1/2 teaspoon salt 2 tablespoons ground cinnamon 3 1/2 cups sugar 2 tablespoons unsalted butter, at room temperature 3 large eggs, beaten 1/2 cup milk Approximately 6 cups peanut oil Combine the flour, baking powder, nutmeg, and salt. Set aside. Combine the cinnamon with 2 cups of the sugar in a resealable plastic bag. Set aside. Place the butter in the large ... read full excerpt from David Burke's New American Classics ebook
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